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Easy Butter Banana Muffins

Recipe: Sadia Khan Chowdhury

Image: Sadia Khan Chowdhury

Ingredients:

75 g (3oz) butter, softened

200 g (7oz) caster sugar

150 g (5oz) crunchy peanut butter

2 very ripe bananas (about 200g/7oz when peeled), peeled and mashed

4 eggs, beaten

250 g (9oz) self-raising flour

12-cup muffin tray and 12 muffin cases

Directions:

-Preheat the oven to 180°C (350°F/Gas 4), and line the muffin tray with the paper cases.

-Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar, peanut butter and the mashed bananas, then beat until the mixture is light and fluffy.

-Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating continuously.

-Sift in the flour and fold in gently to combine.

-Divide the batter between the muffin cases, filling each up to three quarters full, and bake for 20–25 minutes or until risen and golden. Place on a wire rack to cool for 5 minutes, then remove from the tin and leave on the rack to finish cooling.